- Preheat the oven: Set to 350°F (175°C). Grease a 9-inch round or square baking pan.
- Prepare the crumb topping: In a small bowl, mix ¾ cup brown sugar, 2 tsp cinnamon, and 3 tbsp butter until crumbly. Set aside.
- Make the cake batter: In a medium bowl, whisk together 2 cups + 4 tbsp flour, baking powder, and salt. In another bowl, cream ¼ cup butter with ¾ cup sugar, then beat in the egg. Add milk gradually, mixing until smooth. Fold the dry ingredients into the wet mixture until just combined.
- Fold in blueberries: Gently fold the blueberries into the batter, taking care not to crush them.
- Assemble the cake: Pour the batter into the prepared pan and evenly sprinkle the cinnamon-brown sugar crumb topping over the top.
- Bake: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and serve: Let the cake cool slightly before slicing. Serve warm or at room temperature with coffee or tea.
Serving and Storage
Blueberry Coffee Cake is best enjoyed fresh from the oven, but it stores well for leftovers. Keep the cake covered at room temperature for up to two days. For longer storage, wrap tightly and refrigerate for up to five days. Reheat slices in the microwave for a few seconds to restore warmth.
The cake also freezes well. Wrap tightly in foil or plastic wrap and store in the freezer for up to two months. Thaw overnight in the refrigerator or at room temperature before serving.
Tips:
- Gently fold in blueberries to prevent them from breaking and coloring the batter too much.
- Use fresh or frozen blueberries, but toss frozen berries in a little flour to prevent them from sinking.
- Do not overmix the batter; overmixing can make the cake dense.
- For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
- Serve with a dusting of powdered sugar or a drizzle of glaze for a special touch.
Conclusion:
This Blueberry Coffee Cake is a simple yet impressive treat, offering a tender crumb, juicy bursts of blueberry, and a sweet cinnamon topping that makes it irresistible. Perfect for breakfast, brunch, or dessert, it combines comfort and flavor in every bite.
Whether for a casual morning or a special gathering, this cake is sure to be a hit, and its easy preparation makes it accessible for bakers of all skill levels.
FAQ:
Can I use frozen blueberries?
Yes. Toss them lightly in flour to prevent sinking before folding into the batter.
Can I make this cake ahead of time?
Yes, bake it the night before and serve at room temperature or warm slightly before serving.
Can I use a different fruit?
Absolutely! Raspberries, blackberries, or chopped peaches work well as alternatives.
How do I store leftovers?
Keep covered at room temperature for 2 days, or refrigerate for up to 5 days. Freeze for up to 2 months.
Can I make it gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.